Putting microbial diversity to work in shaping wine style
Changing the resident fermentation ecology of a grape must either through inoculation with a chosen yeast or bacterial strain, can dramatically shape the nature of the resulting wine. The AWRI has a long history in microbial strain development and the successful deployment and commercialisation of newly-developed strains.
This project aims to build on that history. New or enhanced yeast and bacterial germplasm will be produced for winemaking processes to realise performance and economic gains, through improved fermentation efficiency and differentiation of wine products and styles.
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